2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 48
BRUSSELS SPROUTS GRATIN
Makes 6 to 8 servings
3 teaspoons kosher salt, divided
3 pounds Brussels sprouts,
trimmed and halved
2 tablespoons unsalted butter
¾ cup thinly sliced onion
3 cloves garlic, minced
¼ cup all-purpose fl our
2 cups half-and-half, room
temperature
2 cups shredded Gruyère
cheese, divided
1 tablespoon chopped fresh
thyme
¾ teaspoon ground black pepper
Garnish: chopped fresh thyme
- Preheat oven to 375°. Spray a
13x9-inch ceramic baking dish with
cooking spray. - In a large Dutch oven, bring
4 inches water and 2 teaspoons
salt to a boil over medium-high
heat. Add Brussels sprouts; cook
until crisp-tender, about 5 minutes.
Remove using a slotted spoon, and
transfer to an ice water bath. Drain
well, and let dry on paper towels. - In same Dutch oven, melt butter
over medium heat. Add onion; cook,
stirring occasionally, until tender,
about 5 minutes. Add garlic; cook
until fragrant, about 1 minute. Stir
in fl our; cook for 1 minute, stirring
constantly. Gradually whisk in half-
and-half until smooth; bring to a
simmer. - Remove from heat; gradually
whisk in 1½ cups cheese until melted
and smooth. Whisk in thyme,
pepper, and remaining 1 teaspoon
salt. Stir sprouts into cheese sauce
until well combined. (Mixture will
be thick.) Spoon into prepared pan,
and sprinkle with remaining ½ cup
cheese. - Bake until bubbly and cheese is
melted, about 30 minutes. Increase
oven temperature to broil; broil
until top is golden brown, 3 to
5 minutes. Let stand for 5 minutes
before serving. Garnish with thyme,
if desired.
· kitchen tip ·
Casserole can be prepared through step
4, covered, and refrigerated overnight.
Uncover casserole, and let it stand
at room temperature for 30 minutes
before baking as directed.